Weight Watcher Pork Tenderloin Recipes

Pork lo mein Recipes WW USA WeightWatchers

WEBIn a medium bowl, toss pork with 2 tablespoons of soy sauce, ginger and garlic; let stand 20 minutes. Meanwhile, cook linguini in a large pot of …

1. In a medium bowl, toss pork with 2 tablespoons of soy sauce, ginger and garlic; let stand 20 minutes.
2. Meanwhile, cook linguini in a large pot of lightly salted water according to package direction; add carrots to pot 5 minutes before linguini will be done. Drain; set aside.
3. Heat canola oil in a large nonstick skillet over medium-high heat; add mushrooms and pork. Increase heat to high; stir-fry until mushrooms release their liquid and become lightly browned, and pork is cooked through, about 6 minutes.
4. Add drained linguini and carrots, broth, remaining tablespoon of soy sauce and sesame oil to skillet; toss over low heat until combined. Remove from heat and stir in scallions; serve immediately. Yields about 1 1/4 cups per serving.

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Roasted pork tenderloin Recipes WW USA

WEBPreheat oven to 400°F. Spray shallow roasting pan with nonstick spray. Combine thyme, oregano, garlic powder, onion powder, salt, and pepper …

1. Preheat oven to 400°F. Spray shallow roasting pan with nonstick spray.
2. Combine thyme, oregano, garlic powder, onion powder, salt, and pepper in small bowl; set aside. Rub oil over pork. Sprinkle spice mixture all over pork and transfer to prepared pan.
3. Serving size: 4 slices pork
4. Roast until instant-read thermometer inserted into center of pork reads 145°F, 25−30 minutes. Let roast stand 3 minutes before slicing crosswise into 24 slices.

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Roasted Balsamic Pork Tenderloin Recipes WW USA

WEBSqueeze out air and seal bag; turn to coat pork. Refrigerate at least 4 hours or up to 24 hours. Preheat the oven to 450°F. Spray a small roasting …

1. Combine the vinegar, 2 teaspoons of the oil, the thyme, mustard, garlic, and pepper in a large zip-close plastic bag; add the pork. Squeeze out air and seal bag; turn to coat pork. Refrigerate at least 4 hours or up to 24 hours.
2. Preheat the oven to 475°F. Spray a small roasting pan with nonstick spray.
3. Remove the tenderloin from the marinade; discard the marinade. Spray a nonstick skillet with nonstick spray and set over medium-high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to the roasting pan. Roast until an instant-read thermometer inserted into the thickest part of the pork registers 160°F for medium, about 20–25 minutes. Transfer the pork to a carving board, let stand 10 minutes, then cut into 16 slices.
4. Meanwhile, heat the remaining 1 teaspoon oil in a nonstick skillet over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Add spinach and salt, and cook, about 3–4 minutes. Serve with the pork. Yields 4 slices pork with 1⁄2 cup spinach per serving.

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